If you use avocado oil it won't smoke as much. Also, never use a fork while you're cooking the steak because the juices leak out. Use tongs. Just my two cents.... :)
Right on. Olive Oil is around 375, Grape Seed Oil a little better at 425, but Avocado has a smoke point over 500 degrees F. I know... Shocker... Get a pan over 450, then put an oil that has a smoke point of 375, and shocker... you get smoke
Good tip on the grapeseed oil. As far as the fork, you're doing something wrong or buying crap steak if you have to get that wrapped around the axle about using a fork to flip.
@@TeachaMantoFish Not grapeseed but avocado oil and you're very welcome. Regarding the fork, I'm just repeating what chefs will tell you. My steak is from Butcher Box (New Zealand, grass fed, grass finished) so a very high quality beef. That's why I don't want to lose any of the juice! :)
I made this today it was the first steak I have ever cooked and it was so good it came out perfect , literally anyone could cook this I’m only 15 and a beginner cook
Okay, pro tips coming your way. It's gonna be long, but worth it. 1) When dry brining with the salt, the flavor intensifies the longer it sits. If you salt a steak, you want to do it one of 3 ways: right before it hits the pan, 1 hour before, or my personal favorite 24 hours (generally 8+ hours is fine). The reason is the salt sucks juice out of the meat. If you salt it then throw it in after 15 minutes, the meat will be tough and much drier. Essentially the salt sucks moisture out, absorbs it, then the fibers in the meat reabsorb the salty juice, or the brine, to break the meat down and make it tender. 2) DO NOT PIERCE YOUR DAMN MEAT. Flipping with a fork, using thermometers, any of that. You create a hole for juices to flow out of the meat and as a result lose all that flavor you just waited for. Get a pair of tongs you savage. I'd also recommend for beginners to get a timing and temp to work from. Don't be afraid to finish it in the oven if you're worried it'll burn on the fire. I used a 1 inch steak as the base for my timing method years ago. 2 minutes each side, then I threw it in the oven with butter, herbs, garlic for 2 minutes each side. Eventually you get a feel for what the meat should feel like or look like when finished. 3) Invest is Avocado oil or a different oil with a much higher smoke point. Olive oil burns easily. It allows you to throw the aromatics in sooner without burning them, thus infusing more flavor into the meat. 4) Get a real set of knives like a civilized human being. It's not the 9th century and you're not a Viking. Lol I look forward to the hate this generates, but for those that read this far, thanks for your time. 👍
Keep at it, you'll get there and your options will expand. Also, if your steak is so crappy and dry that a fork matters that much, find a better butcher.
@@RollInish My 2 cents. Use ghee in place of any oil. It is healthier and has a high smoke point. Very shelf stable. Thank you for your steak cooking tips.
Cooking steak for the first time today and this video is just amazing! It is so detailed and informative. Thank you for walking me through the process!
We are here if you have any further questions, glad to hear you are venturing out into cooking this steak. If you master this you'll have people begging for you steaks. Everybody loves the cook.
Thanks for the video. For years, I have been cooking my steaks on ribbed cast iron skillets. Porterhouse, T-bone, New York strip, and rib-eye are my favorite cuts. I sometimes use butter and olive oil but I prefer butter and avocado oil. Due to medical reasons, I do not salt my steaks.
Been using cast iron for steaks for about a year. After watching this video I changed my process. Cooking in the oil and flavoring with the butter makes a big difference. I didn't have any rosemary so I went with dried thyme garlic powder and onion powder. It was delicious. I do have one problem. My cast iron is about 75-80 years old. I used an infrared thermometer to check the pan temperature. It varied by almost 100 degrees F from center to edge. Changed pans and the same thing. Is this just the nature of the beast or do I have flawed castings. Thanks so much for the video.
Great video! I use essentially the same technique, but I salt the steaks, wrap in paper towels, and then leave them in the fridge for at least 24 hours (poor man dry age). That gets them nice and dry. Then mostly the same process you use, but I smash the garlic cloves so they release a little more flavor and I use avocado oil instead of olive oil. Not a fan of the way you cut it with the grain (and then across the grain) but you do you!
It almost looked too easy. Cast iron skillet definitely looked like it's more than capable of producing the Perfect Steak. Thank you for your expertise and sharing your skill set!
It is that easy. I’d give one bit of advice that I could have driven home better in the video. Watch out for burning the butter when you add it in at the end. Depending on how many BTUs your stove is putting out you may need to cut the heat back right there at the end to avoid burning the butter.
Hank: Firm but with little give. Yep these are medium rare. Bobby: What if someone like theirs well done? Hank: We politely yet firmly ask them to leave.
Enjoyed a gorgeous steak today, a free-range grass fed bison ribeye . The best steak I have ever eaten and I'm soon to be 77 years young . Also eat bacon virtually every day . Never had any surgery nor spent time in a hospital . Don't do alcohol, sugar or cigarettes. Do all my cooking in family hand me down iron, Try out the bison sometime. Have a great day !
Thank you for explaining the part about taking the steak out a few degrees before where you actually want it. That part has always confused me and a lot of tutorials take it for granted!!
It never ceases to amaze me. You dry one side of the steak and then flip it on the wet side that was on the board?? Then you have to dry the other side again. This happens in every pan seared steak video I’ve ever watched. Here’s a clue. Dry one side and flip it to a dry side of the board.
I am in agreement with everyone else. I have cooked lot of steaks but this was one of the best ever, restaurant quality, perfect med rare, with a crust, with a garlic and thyme hit that wasn't overpowering. Yes, my socks were knocked off.
Thank you so much I came across your channel and tried this tonight for my meal prep customer and here was his reply . " Sista!!! everything was So Great, that steak was awesome and just right, you cooked it just like we was at a Texas road house 👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼, the salad the cake,oh my God 😱 so good my sister, Thank you again, I just finished. "
Loving this channel! I just stumbled across you from your dehydrating peppers video because I compulsively bought way too many Thai chilis to eat and need to preserve them. Your energy cheers me up and your videos are informative and concise!
You have to be careful when you add the butter and aromatics. If the heat is too much and it burns the butter or garlic, back it down. It really depends on how many BTUs you have.
Hey so I moved to an apartment where the stovetop doesn’t get that hot and I can’t have any outside grill 🙄…would you recommend searing a few mins and then throw in oven? Sear both sides? Any recommendations are appreciated!
I would recommend buying a countertop electric induction plate. It has no fire, I talk about it in the video and there is a link to a good one in the description. They can't complain if you're not making an fire. #beatingthesystem LOL
I’d complain to your landlord about your stove not getting hot. Otherwise, I agree with an induction plate. I believe only certain pans work with those though.
I find first cold press avocado oil works the best. I've done it with olive oil but I seem to get a better sear with avocado as I can heat it up more. Excellent video.
Just found your channel and love it. What kind of knife did you use to cut the steak? My son-in-law and grandsons would love it. Today is Christmas 2024 so Merry Christmas from us to you and yours.
Hi is that gas stove you use a good one? I’m tired of smoking up the house while cooking and deep frying things like fish, I need something for the balcony to cook out there
I probably would not use onion. If I did, I would put them in at the same time but turn the heat way down at the point to not burn the onions. I hate burnt onions.
Hello , I just stumble upon your channel. Then I stopped and looked at it. It’s nice to see good ideas about cooking. Your steak looks delicious. New friend here from Uk
This video helped me cook my first steak! The one critical feedback I'd give is that you featured the visible juices coming out of the steak after flipping as pretty much the only characteristic that lets you know when the second side is finished cooking. However, my steak had no juices and I ended up slightly overcooking it waiting for them to appear. Maybe you could give some visual indicators of doneness other than the juices (and other than internal temp, as I don't have a meat thermometer). Surely there should be a way to know when your steak is ready to come off the heat other than the "juice" method?
If you are just getting started, buy a thermometer. Using feel and sight is a skill you will develop over time. I’ll give one tip, always err on the side of undercooked with steak. Rarely (pun intended) will you choose undercooked. I’d rather eat a steak that is undercooked a little than overcooked shoe leather. This is a cheap into model amzn.to/3dmO7AO , you could upgrade later amzn.to/2UGCDl3 if the BBQ bug sets in. The best advice I ever got with learning to cook was “be patient with yourself”. You won’t score a home run every time.
@@TeachaMantoFish Thanks for the feedback. What I should have mentioned more enthusiastically in my post is just how juicy and flavorful my steak turned out. It was better than most steaks I've had in my life, even though I overcooked it a tad. Also should have mentioned it was a bone-in NY strip, because maybe having the bone in changes something about how it cooks? Anyway, your video gave me the confidence to continue cooking steak and now I'll go out and buy a meat thermometer like you suggest. Thanks again!
I do something very similar, but with a smaller cast iron pan that fits the size of the steak better, and I use a lid to control the mess, which also seems to really give it the perfect internal temperature every time. And because I am a heretic, I use a small splash of water when I turn, because it comes out even juicer that way and has the benefit of lessening any char clinging to the pan which would interfere with the other side - and makes the pan easier to scrub out in seconds when done.
Nice job and I will certainly make a steak in my new cast iron skillet. Question, what thermometer are you using? My 10+ year old thermapen is on the outs and I’m curious if there are other good ones to consider.
Thanks for the quick response. Was going to wait for their birthdays but they're going to get a belated Xmas gift. Going to watch your past videos starting tomorrow. Thanks again.
@@theoriginaldeanmaka flavor, personal preference / temp, personal preference, / cooking? Almost entirely personal preference. You do you, other cooks do their own way. When it comes to recipes and cooking there is no one correct way. That’s part of the fun in cooking. You can make every recipe your own. Avocado oil is the best oil for YOUR recipe.
@@TeachaMantoFish I watched a video one time titled Two Ingredient Biscuits. Someone commented, I use one more ingredient, blah blah and they named that ingredient. To which the UA-cam creator commented, then it would be Three Ingredient Biscuits. I thought that was hilarious! I think that was the first time someone basically said, you do you! Lol
At the very end he used a beautiful knife to cut that gorgeous steak with. What kind of knife was it and can one purchase such knife. Gary MR BC Canada
Made a New York strip and a sirloin exactly like this last night, better than on the Weber with charcoal, the sirloin was just as good as the New York strip thanks bro this is the way I'm going to do steak from now on 👍
When you feed guests you'll ruin steak from anywhere else for them. Trust me, I've got friends and family that say restaurant steak is always a let down now. Glad your enjoying cast iron steak!
@@TeachaMantoFish thanks for the info bro I subbed, my cast iron skillet is 30 years old, best thing I cooked in it in it. You're never too old to learn new things 😂
If your doing multiple steaks should you keep the butter and things from the first steak’s basting or should you start from scratch again. My instinct tells me that the butter would burn being in the pan long enough for 2+ steaks. Any advice appreciated, and loved the video :)
Your instinct is spot on. Definitely switch it all out each time. I actually like to pour it over the steaks that have come off, more flavor. Thanks for watching, more skillet recipes are coming.
Well made vid overall! I really enjoyed it. Just a quick question. If Drying off the steak, completely, is such an important step, then why only half dry it on your instructional video?
I pretty much do the same thing....now I have the digital thermometer that really helps. I talked to our local chef that puts out a great steak...this is exactly how he said to do it....Hot Damn.
I got my 1st cast iron pan when I was 12, given to me by my Grandma Harris. Her story was that she had it since she was in her teens and that it crossed America, but Grandma did like to drink, and why wouldn't she have passed it on to my mom? Too many questions. Regardless, I mastered it in almost everything I cook. Steaks were the primary favorite, seared hard and fast over all heat sources... until I found a better way. An air over makes a better steak than anything cast iron can do. Dry rub the meat with whatever spices you prefer and let sit in the frig overnight. No additional fats are necessary, and once you dial it in you can stop poking the meat and letting the juices drain out. Since air ovens like everything else today are built to be disposable I certainly won't be passing mine on to anyone.
The reason the pan is smoking so much is because your using olive oil. Olive oil has a low smoke point and it's actually not good to use for frying. Once it hits its smoke point anything healthy is gone. It's best to use an oil that has a higher smoke point.
This may be the BEST steak I've ever eaten! How did I not know the simple joy of this recipe until now. I've been eating steak for 40 years, and this is a first. So simple. So good. Delicious. It's been 30 minutes since I left the table, and I'm still floating.
Also could you make a video on how to clean the skillet after cooking ( it probably sounds dumb but i just inherited a cast iron, and i know not to clean with soap and not to use metal utensils in it but i dont want to just leave pieces of steak and fat in the pan.)
At what temperature did you start the braising process with the Butter , etc ? from the time you put the steak on the pan , apx how much time did it take until the Temp reached 5-7 degrees below the desired temp where you took the steak out of pan to start the 5 min rest process ? Does the rest process a still enable the steak to go up 5-7 degrees even though no heat source from pan ? Sorry didn’t understand that . Thanks !
The pan is around 450-500, good and smoking then add olive oil and steak. Around 2-4 mins per side. The outside is still hot and during the rest the heat continues into the center and finishes the cook. That’s why the deep internal temp keeps rising during the rest.
He stated in the video that he likes to pull the steak off around 120-123 degrees f and the last temp he showed right before basting was around 110f, which is about what I aim for, aprox 10-15 degrees before your removal from heat source.
As if this video about steak and a cast iron skillet couldn’t get any more manly…cutting the steak with that Viking axe…thanks for the tips!!!! Looks great 👍👍👏
I am just confused how to cook multiple steaks. I’ve tried it before and I’ve had to clean out the pan to put fresh olive oil and butter in. Need some help/advice for a better way to approach this. Thank you!
😍 seems like people either hate it or love it. 😃 A friend of mine forges them. There’s a link in the description to McCoun Tomahawks. They’ll make it just for you.
Reverse Sear! Another skill to master... ua-cam.com/video/XZlUPe517LE/v-deo.htmlsi=pF8sRW9WhduDZ-XT
Too much tslking
If you use avocado oil it won't smoke as much. Also, never use a fork while you're cooking the steak because the juices leak out. Use tongs. Just my two cents.... :)
Right on. Olive Oil is around 375, Grape Seed Oil a little better at 425, but Avocado has a smoke point over 500 degrees F. I know... Shocker... Get a pan over 450, then put an oil that has a smoke point of 375, and shocker... you get smoke
Good tip on the grapeseed oil. As far as the fork, you're doing something wrong or buying crap steak if you have to get that wrapped around the axle about using a fork to flip.
@@TeachaMantoFish Not grapeseed but avocado oil and you're very welcome. Regarding the fork, I'm just repeating what chefs will tell you. My steak is from Butcher Box (New Zealand, grass fed, grass finished) so a very high quality beef. That's why I don't want to lose any of the juice! :)
Grape seed oil can handle the high heat better
@@jacobbrown1690 No, it has a lower smoking point and avocado oil is better for you anyway.
I made this today it was the first steak I have ever cooked and it was so good it came out perfect , literally anyone could cook this I’m only 15 and a beginner cook
I have one more steak I’m gonna eat the same thing tomorrow
Fantastic! You’ve got a great start in cooking if you’re already using cast iron.
Same here I just cooked it for my fam tonight and they loved it and I’m only 15
@@Norcal_Flyways nice lol im 16 now
Honestly there's no such thing as a bad steak. Even well done it's still edible.
I don’t cook and I’m here in efforts to make my man the perfect Father’s Day steak!!! This is perfect. Thank you !!
ME TOO! 🤣
That’s awesome!!! Let us know how it turns out.
Same. 💞
@@lisalove420 let me know if you have any questions.
@@TeachaMantoFish it turned out PERFECTLY! I followed your steps verbatim. I wish i could share a picture! Thank you so so so much!!!
I followed this to a tea and my husband says this is the best steak ever. Thank you so much.
The only complaint I get from family and friends is that restaurant steaks are no good to them now. 🤣
This man cuts his steaks with viking axes *LEGENDARY*
🤣🤣🤣
Looks cool but a sharp knife more practical as it doesn't take 2-3 passes. But still cool
At the cost locally here in sout6hern Oregon; there went my budget !
A single man, THIS is my goto meal. So simple and delicious.
Yup 100000%
Okay, pro tips coming your way. It's gonna be long, but worth it.
1) When dry brining with the salt, the flavor intensifies the longer it sits. If you salt a steak, you want to do it one of 3 ways: right before it hits the pan, 1 hour before, or my personal favorite 24 hours (generally 8+ hours is fine). The reason is the salt sucks juice out of the meat. If you salt it then throw it in after 15 minutes, the meat will be tough and much drier. Essentially the salt sucks moisture out, absorbs it, then the fibers in the meat reabsorb the salty juice, or the brine, to break the meat down and make it tender.
2) DO NOT PIERCE YOUR DAMN MEAT. Flipping with a fork, using thermometers, any of that. You create a hole for juices to flow out of the meat and as a result lose all that flavor you just waited for. Get a pair of tongs you savage. I'd also recommend for beginners to get a timing and temp to work from. Don't be afraid to finish it in the oven if you're worried it'll burn on the fire. I used a 1 inch steak as the base for my timing method years ago. 2 minutes each side, then I threw it in the oven with butter, herbs, garlic for 2 minutes each side. Eventually you get a feel for what the meat should feel like or look like when finished.
3) Invest is Avocado oil or a different oil with a much higher smoke point. Olive oil burns easily. It allows you to throw the aromatics in sooner without burning them, thus infusing more flavor into the meat.
4) Get a real set of knives like a civilized human being. It's not the 9th century and you're not a Viking. Lol
I look forward to the hate this generates, but for those that read this far, thanks for your time. 👍
I was going to say the same things
@@thinker8699 A small part of me died when the juicy poured out of the puncture from the fork.
Keep at it, you'll get there and your options will expand. Also, if your steak is so crappy and dry that a fork matters that much, find a better butcher.
🤣🤣🤣
@@RollInish My 2 cents. Use ghee in place of any oil. It is healthier and has a high smoke point. Very shelf stable. Thank you for your steak cooking tips.
As an avid non cooker… this is my go to recipe for steak. So easy and turns out so good!
@@BlahDeDah7 it’ll ruin restaurant steak for your guests. Can’t compete.
Cooking steak for the first time today and this video is just amazing! It is so detailed and informative. Thank you for walking me through the process!
We are here if you have any further questions, glad to hear you are venturing out into cooking this steak. If you master this you'll have people begging for you steaks. Everybody loves the cook.
Thank you for thinking of everyone in your audience. Addressing what’s legal to use on apartment/condo to cook with. Amazing steak!
I live in a condo too for years. Hard sometimes with all the rules.
Thanks for the video.
For years, I have been cooking my steaks on ribbed cast iron skillets. Porterhouse, T-bone, New York strip, and rib-eye are my favorite cuts.
I sometimes use butter and olive oil but I prefer butter and avocado oil.
Due to medical reasons, I do not salt my steaks.
Great steak strategies
Been using cast iron for steaks for about a year. After watching this video I changed my process. Cooking in the oil and flavoring with the butter makes a big difference. I didn't have any rosemary so I went with dried thyme garlic powder and onion powder. It was delicious. I do have one problem. My cast iron is about 75-80 years old. I used an infrared thermometer to check the pan temperature. It varied by almost 100 degrees F from center to edge. Changed pans and the same thing. Is this just the nature of the beast or do I have flawed castings. Thanks so much for the video.
Is it old school thin cast iron and what is the heat? (Has, coals, induction, coils?)
Answer him
Great video! I use essentially the same technique, but I salt the steaks, wrap in paper towels, and then leave them in the fridge for at least 24 hours (poor man dry age). That gets them nice and dry. Then mostly the same process you use, but I smash the garlic cloves so they release a little more flavor and I use avocado oil instead of olive oil. Not a fan of the way you cut it with the grain (and then across the grain) but you do you!
Nice tweaks
It almost looked too easy. Cast iron skillet definitely looked like it's more than capable of producing the Perfect Steak.
Thank you for your expertise and sharing your skill set!
It is that easy. I’d give one bit of advice that I could have driven home better in the video. Watch out for burning the butter when you add it in at the end. Depending on how many BTUs your stove is putting out you may need to cut the heat back right there at the end to avoid burning the butter.
Hank: Firm but with little give. Yep these are medium rare.
Bobby: What if someone like theirs well done?
Hank: We politely yet firmly ask them to leave.
Best comment of the year, well done son. Well err uhhh... Medium Rare rather
LOL! I agree...
Enjoyed a gorgeous steak today, a free-range grass fed bison ribeye . The best steak I have ever eaten and I'm soon to be 77 years young . Also eat bacon virtually every day . Never had any surgery nor spent time in a hospital . Don't do alcohol, sugar or cigarettes. Do all my cooking in family hand me down iron, Try out the bison sometime. Have a great day !
This is great!
Use ghee instead of butter or olive oil, and just the slightest dash of lemon juice. It'll change your life!
Tried your way for first time and ................................................................. it came out good. Thanks.
Awesome! Glad it was a success!
This is a game changer. Im super happy with how my steak turned out. Thanks!
That’s awesome!
Thoughts on using avocado oil instead of olive oil to reduce smoke in an apartment?
Makes total sense, grape seed oil is good too at reducing smoke.
Ur video helped me cook a steak dinner for my husband birthday. It turned out great and smoked out the kitchen like you said.😄
That is fantastic!
Thank you for explaining the part about taking the steak out a few degrees before where you actually want it. That part has always confused me and a lot of tutorials take it for granted!!
10/10 best steak I’ve ever made. Loved all the details you shared in the video. Thank you so so much!
That’s great! Glad it worked for ya.
I made the steak by following your directions it came out perfect thank you so much. Sacramento, California 🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸
I love cooking my steak in butter on my cast iron!!!
It never ceases to amaze me. You dry one side of the steak and then flip it on the wet side that was on the board?? Then you have to dry the other side again. This happens in every pan seared steak video I’ve ever watched. Here’s a clue. Dry one side and flip it to a dry side of the board.
I am in agreement with everyone else. I have cooked lot of steaks but this was one of the best ever, restaurant quality, perfect med rare, with a crust, with a garlic and thyme hit that wasn't overpowering. Yes, my socks were knocked off.
All other steak is a let down after this.
Thank you so much I came across your channel and tried this tonight for my meal prep customer and here was his reply . " Sista!!! everything was So Great, that steak was awesome and just right, you cooked it just like we was at a Texas road house 👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼, the salad the cake,oh my God 😱 so good my sister, Thank you again, I just finished. "
That is great! Sounds like you made them really happy.
@@TeachaMantoFish I truly did 🙌 appreciate your teaching and simplicity
Loving this channel! I just stumbled across you from your dehydrating peppers video because I compulsively bought way too many Thai chilis to eat and need to preserve them. Your energy cheers me up and your videos are informative and concise!
Thanks so much for the high compliments! I’m glad you’re getting something out of them.
ADD a little red wine to the juice. It will make a nice gravy
You keep flipping the meat back on the wet spot on the cutting board after you dry it
I was thinking the same exact thing hahahaha
@@JustinKing1
Me too!
Haha I was thinking the same thing 😂
do you leave the skillet on high heat the entire time?
You have to be careful when you add the butter and aromatics. If the heat is too much and it burns the butter or garlic, back it down. It really depends on how many BTUs you have.
Hey so I moved to an apartment where the stovetop doesn’t get that hot and I can’t have any outside grill 🙄…would you recommend searing a few mins and then throw in oven? Sear both sides? Any recommendations are appreciated!
I would recommend buying a countertop electric induction plate. It has no fire, I talk about it in the video and there is a link to a good one in the description. They can't complain if you're not making an fire. #beatingthesystem LOL
I’d complain to your landlord about your stove not getting hot. Otherwise, I agree with an induction plate. I believe only certain pans work with those though.
Forgo the olive oil. And use beef tallow or a neutral high heat oil for less breakdown at high temps. Great video! Thank you.
I'm using grapeseed oil now. I'll try tallow in the future too. I just don't see it around much. I'll make my own though.
Grapeseed oil is toxic when cooked with, use avocado oil and stay healthy.
Very nicely done, although i'd use avocado oil or something with higher smoke point, if it smokes - it's carcinogenic.
Great tip!
The presalting you do is just as we do our “asados” here in Buenos Aires, Argentina! Thank you for the video!
great video, i always put first the butter and the garlic and then the steak, i will try this.
Great, I glad you got a new idea from this! Let us know how it works out.
Just tried it out tonight it was amazing and the wife loved it 💯💯
That is great!
I find first cold press avocado oil works the best. I've done it with olive oil but I seem to get a better sear with avocado as I can heat it up more.
Excellent video.
Great tip!
Old video but new to me and your explanation of the moisture and the brine makes great sense! Thx
Very glad you got something from it.
Great video man! Really like how you break it down. Looks great!!!!
Thanks man! Soon I’m going to do it in Carbon Steel too.
Did you keep the heat all the way on high?
Up until you add the butter garlic and rosemary for the last minute or two. You don’t want to burn the garlic.
Just did this recipe and it’s amazing, thank you so much ! First time ever cooking a steak on a cast iron skillet and it’s so good
It’s is incredible. The problem is the test of the steaks are a let down once you’ve done it this way.
Just found your channel and love it. What kind of knife did you use to cut the steak? My son-in-law and grandsons would love it. Today is Christmas 2024 so Merry Christmas from us to you and yours.
That is great! It is certainly fun, McCoun Tomahawks.
Great video, I know what’s for dinner tonight! Thanks for sharing!
Oh yeah! We ate it again last night. Soooo good!
Best and most practical instructional video on searing steaks. A must save
Thanks for the feedback! One of our best performing videos.
Cave men don't need temp gauge
what cut of steak is this? Thanks!
Great video! Husband is so excited to try these tonight thanks for the great tips fellow foodie 🥳🎉 #meatweek!
Yesss! Let us know how it turns out, fellow foodie 😄
I almost burned down my apartment trying to cook a steak from this video yesterday
Oh no! Maybe cut back on the heat some. There's a reason I do this outside... LOL
Perfect advice! @@TeachaMantoFish
"its better to practice piece 20 times than 20 pieces once." bill Evans jazz musician
I met Bill. Went to a concert and rode in a car with him to breakfast afterwards. Great guy. Very humble and sweet. A giant in music.
wise advice
Hi is that gas stove you use a good one? I’m tired of smoking up the house while cooking and deep frying things like fish, I need something for the balcony to cook out there
Yes, it is the best In category that I’ve found. 15,000 BTU! You’ve got to throttle it back sometimes, that’s rare in a portable stove.
Hell yeah dude. Going to use your tips in a few minutes man.
Rock on! How did it turn out?
Perfect my man.
@@K2mtp fantastic!
Would you ever use some onion to cook the steaks with, and if so do you put them in at the same time as the garlic
I probably would not use onion. If I did, I would put them in at the same time but turn the heat way down at the point to not burn the onions. I hate burnt onions.
Some people may poo-poo this tip but McCormick has an awesome steak seasoning called Montreal Steak - it is the 💣💥💣💥💣💥💣💥💣
I love it as a prime mover in my burger spice mix. Nobody should poopoo it, it’s a great flavor.
Use that shit on my steak a lot when i grill it. No good on cast iron tho. Well it was good but kinda burned some.
Hello , I just stumble upon your channel. Then I stopped and looked at it. It’s nice to see good ideas about cooking. Your steak looks delicious. New friend here from Uk
Love it!
This video helped me cook my first steak! The one critical feedback I'd give is that you featured the visible juices coming out of the steak after flipping as pretty much the only characteristic that lets you know when the second side is finished cooking. However, my steak had no juices and I ended up slightly overcooking it waiting for them to appear. Maybe you could give some visual indicators of doneness other than the juices (and other than internal temp, as I don't have a meat thermometer). Surely there should be a way to know when your steak is ready to come off the heat other than the "juice" method?
If you are just getting started, buy a thermometer. Using feel and sight is a skill you will develop over time. I’ll give one tip, always err on the side of undercooked with steak. Rarely (pun intended) will you choose undercooked. I’d rather eat a steak that is undercooked a little than overcooked shoe leather.
This is a cheap into model amzn.to/3dmO7AO , you could upgrade later amzn.to/2UGCDl3 if the BBQ bug sets in.
The best advice I ever got with learning to cook was “be patient with yourself”. You won’t score a home run every time.
@@TeachaMantoFish Thanks for the feedback. What I should have mentioned more enthusiastically in my post is just how juicy and flavorful my steak turned out. It was better than most steaks I've had in my life, even though I overcooked it a tad. Also should have mentioned it was a bone-in NY strip, because maybe having the bone in changes something about how it cooks? Anyway, your video gave me the confidence to continue cooking steak and now I'll go out and buy a meat thermometer like you suggest. Thanks again!
@@commbir5148 great!
My steak has to be done which means 0 pink but my husbands has to be medium done. The thermometer isa God-send. As is the cast iron pan.
You made that meat reach the perfect color! I'm doing this tomorrow. Thanks for showing me how!
Awesome! Let us know how it turns out.
You know what you’re doing but you killing me using that fork to flip the steak. I use this same method but I use the broiler instead.
yeah, some people get uptight about that. It has never bothered me.
I’m very interested in learning more about your outdoor cooking station! Would love a Video covering the features built in.
I’ll put it into the video production list.
I do something very similar, but with a smaller cast iron pan that fits the size of the steak better, and I use a lid to control the mess, which also seems to really give it the perfect internal temperature every time. And because I am a heretic, I use a small splash of water when I turn, because it comes out even juicer that way and has the benefit of lessening any char clinging to the pan which would interfere with the other side - and makes the pan easier to scrub out in seconds when done.
Sounds like a great process you have there.
I agree! I do it this way too... then I swirl the meat in the juices and the meat sucks it all back up into it... delicious! 😊
A cast iron skillet is excellent for steaks.
Nice job and I will certainly make a steak in my new cast iron skillet. Question, what thermometer are you using? My 10+ year old thermapen is on the outs and I’m curious if there are other good ones to consider.
This is my latest go to preferred: amzn.to/3GZ9o0i
@@TeachaMantoFish Thank you!
personally I prefer to use a Tomahawk to cut my steak.
Thanks for the quick response. Was going to wait for their birthdays but they're going to get a belated Xmas gift. Going to watch your past videos starting tomorrow. Thanks again.
I'm a single dude just trying to find more thing to cook. Thanks!
This’ll be a home run recipe for you!
Im 37 same here..
Same here.
@@teciahorne7967 how old are u ?
@@emersoncoelho7187 30. Last week I practiced with stuffed salmon, this week, steak.
Making this on Monday for Valentine’s Day! Thanks for sharing
How did it turn out?
Don't use olive oil for 2 reasons..1..doesn't taste the best 2. Low smoke point..avocado or grapeseed oil..
Personal preference
Avocado oil for sure... (and smoke point isn’t a personal preference...)
@@theoriginaldeanmaka flavor, personal preference / temp, personal preference, / cooking? Almost entirely personal preference. You do you, other cooks do their own way. When it comes to recipes and cooking there is no one correct way. That’s part of the fun in cooking. You can make every recipe your own. Avocado oil is the best oil for YOUR recipe.
@@TeachaMantoFish I watched a video one time titled Two Ingredient Biscuits. Someone commented, I use one more ingredient, blah blah and they named that ingredient. To which the UA-cam creator commented, then it would be Three Ingredient Biscuits. I thought that was hilarious! I think that was the first time someone basically said, you do you! Lol
Woah that garlic peeling tube is genius!
@@adlantian6334 it definitely takes the frustration and time out of it!
You are killing me with all that forking.
Stop forking around!
At the very end he used a beautiful knife to cut that gorgeous steak with. What kind of knife was it and can one purchase such knife. Gary MR BC Canada
Use a kitchen tongs for the God sake !
How that hot heat works for a well done steak?
Made a New York strip and a sirloin exactly like this last night, better than on the Weber with charcoal, the sirloin was just as good as the New York strip thanks bro this is the way I'm going to do steak from now on 👍
When you feed guests you'll ruin steak from anywhere else for them. Trust me, I've got friends and family that say restaurant steak is always a let down now. Glad your enjoying cast iron steak!
@@TeachaMantoFish thanks for the info bro I subbed, my cast iron skillet is 30 years old, best thing I cooked in it in it. You're never too old to learn new things 😂
Idk if I have bad vision but that’s well done correct?
No
If your doing multiple steaks should you keep the butter and things from the first steak’s basting or should you start from scratch again. My instinct tells me that the butter would burn being in the pan long enough for 2+ steaks. Any advice appreciated, and loved the video :)
Your instinct is spot on. Definitely switch it all out each time. I actually like to pour it over the steaks that have come off, more flavor. Thanks for watching, more skillet recipes are coming.
@@TeachaMantoFish imma try that, and this recipe for dinner Tomorrow looks good
Well made vid overall! I really enjoyed it. Just a quick question. If Drying off the steak, completely, is such an important step, then why only half dry it on your instructional video?
I am officially the steak guy of the house. Before this video I didn’t know shiii but after I watched and it was done everyone was saying “wow” 🤩
It will ruin all other steaks for you. This is where it is at. 😄
Looks delicious! Ok...where'd you get the bearded axe?
How much heat can you get out of an 8 oz butane canister like that and how many steaks/ time do you get?
It does very well, 15,000 BTUs is a lot of energy.
I think you can get about 10 steaks out of a can.
I pretty much do the same thing....now I have the digital thermometer that really helps. I talked to our local chef that puts out a great steak...this is exactly how he said to do it....Hot Damn.
Winner winner!
If the moisture is so important, why not wipe the board during the flip of the steak - to remove more moisture?
You can
I got my 1st cast iron pan when I was 12, given to me by my Grandma Harris. Her story was that she had it since she was in her teens and that it crossed America, but Grandma did like to drink, and why wouldn't she have passed it on to my mom? Too many questions. Regardless, I mastered it in almost everything I cook. Steaks were the primary favorite, seared hard and fast over all heat sources... until I found a better way. An air over makes a better steak than anything cast iron can do. Dry rub the meat with whatever spices you prefer and let sit in the frig overnight. No additional fats are necessary, and once you dial it in you can stop poking the meat and letting the juices drain out. Since air ovens like everything else today are built to be disposable I certainly won't be passing mine on to anyone.
Interesting. Are you speaking about a convection oven or air fryer?
The reason the pan is smoking so much is because your using olive oil. Olive oil has a low smoke point and it's actually not good to use for frying. Once it hits its smoke point anything healthy is gone. It's best to use an oil that has a higher smoke point.
You know you did a great job with flavor when they start doing the happy dance when they taste it
Haha was watching at first and was like this crust sucks! Then bam...finished off the crust very nicely by the end. Great stuff
Awesome! Thanks for watching.
This may be the BEST steak I've ever eaten! How did I not know the simple joy of this recipe until now. I've been eating steak for 40 years, and this is a first. So simple. So good. Delicious. It's been 30 minutes since I left the table, and I'm still floating.
Now venture forth and ruin restaurant steaks for all your friends and family. So good!
CAn I cook on a wok pan instead of cAst iron or will there be a difference in the process? Thanks great video
If it is thick enough and the burner has enough BTUs it should work.
@@TeachaMantoFish cool.. I should be getting a cast iron soon
How long do you leave it rest afterwards? From what I see you pouring all that hot juices at the end will only disable the resting process
at least 5 mins, 10 minutes at the most
I’m sure it’s been answered dozens of times I just don’t have time to scroll and search. Where did you get that ax to cut with?
McCoun Tomahawks, link in description
Delicious!!! Thanks for the info about butter and oil. I was using one or the other and never both. My butter kept burning and now I know!
Try grape seed or avocado oil too, even higher smoke point.
Also could you make a video on how to clean the skillet after cooking ( it probably sounds dumb but i just inherited a cast iron, and i know not to clean with soap and not to use metal utensils in it but i dont want to just leave pieces of steak and fat in the pan.)
Cooked my first steak and now I like steak 🤤 thank you!!
Awesome!!!!
At what temperature did you start the braising process with the Butter , etc ? from the time you put the steak on the pan , apx how much time did it take until the Temp reached 5-7 degrees below the desired temp where you took the steak out of pan to start the 5 min rest process ? Does the rest process a still enable the steak to go up 5-7 degrees even though no heat source from pan ? Sorry didn’t understand that . Thanks !
The pan is around 450-500, good and smoking then add olive oil and steak.
Around 2-4 mins per side.
The outside is still hot and during the rest the heat continues into the center and finishes the cook. That’s why the deep internal temp keeps rising during the rest.
He stated in the video that he likes to pull the steak off around 120-123 degrees f and the last temp he showed right before basting was around 110f, which is about what I aim for, aprox 10-15 degrees before your removal from heat source.
Excellent steak Beautiful Nice 🙏🏻👍🏻
Best Regards ROBIN
Thank you!
As if this video about steak and a cast iron skillet couldn’t get any more manly…cutting the steak with that Viking axe…thanks for the tips!!!! Looks great 👍👍👏
🤣🤣🤣
Thanks to the 🥩 beef here I bumped into your channel.. thank you for the details. This will be my first time to cook steak🥰
How did it go? So good right?
I am just confused how to cook multiple steaks. I’ve tried it before and I’ve had to clean out the pan to put fresh olive oil and butter in. Need some help/advice for a better way to approach this. Thank you!
I just pour it out onto the steak platter and start again with new oil and butter.
I need to know where did you get your knife? That thing is awesome!
😍 seems like people either hate it or love it. 😃
A friend of mine forges them. There’s a link in the description to McCoun Tomahawks. They’ll make it just for you.